Pink Brownies Lite Fluffy Recipes

MINI PINK SWIRLED CHEESECAKE BROWNIES

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Line a mini-muffin pan with paper liners.
• Melt the butter, oil and chocolate discs together over a double boiler, stirring until melted and smooth. Remove from the heat.
• In a medium bowl whisk together the flour with the cocoa powder, salt and baking soda.
• Stir the brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and beat vigorously until fully incorporated and the batter is thick and glossy. Fold in the dry ingredients until just incorporated.
• Spoon the brownie batter into the cupcake liners, coming about three-quarters of the way up the sides. Set aside.
• For the cheesecake topping: Using an electric mixer, beat together the cream cheese with the granulated sugar, sour cream, vanilla and egg until well incorporated. Put half of the cheesecake topping into a pastry bag or resealable plastic bag. Use a bit of pink food coloring to dye the remaining topping; place into a second pastry bag.
• Snip the tips of the pastry bags and pipe 3 to 4 medium dots of each color on top of the brownie batter. Use a toothpick to gently swirl the cheesecake batter and cover the brownie batter completely. Bake for about 15 minutes, then cool completely.
• For the buttercream frosting: Sift the confectioners' sugar into a medium bowl. In a mixer fitted with the paddle attachment, beat the butter on medium-high until smooth and light, about 1 minute. Add all but 1/4 cup of the confectioners' sugar and mix on low just to combine. Add the vanilla and increase the speed to high; beat until light and fluffy, 1 to 2 minutes. (Add more confectioners' sugar or a bit of milk depending on how stiff or loose you want the frosting.)
• Remove the brownies from the pan and decorate with the buttercream frosting and candy or cookies as desired.

BROWNIES V

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
• In a medium saucepan over medium heat, melt butter. Stir in the unsweetened chocolate squares and stir until completely melted and smooth. Remove from heat and set aside to cool.
• In a large bowl, beat eggs until light and fluffy, gradually adding brown sugar and white sugar. Continue to beat for about 3 minutes. Stir in the melted chocolate mixture, vanilla, orange zest and Grand Marnier. Slowly add flour, mixing on low speed, then fold in the chocolate chips and nuts by hand. Spread the batter evenly into the prepared pan.
• Bake for 45 minutes in the preheated oven, or until sides are slightly dry and the top feels firm to the touch. Allow brownies to cool before cutting into squares. These can be stored covered at room temperature.

LIGHTER FUDGY BROWNIES

Steps:

• In a large bowl, combine the sugar, cocoa and yogurt. Stir in egg whites and vanilla. Gradually stir in flour and nuts just until combined. , Pour into an 8-in. square baking pan that has been coated with cooking spray. Bake at 350° for 25-28 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar.

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

LIGHT CHOCOLATE-CHUNK BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
• In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
• Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
• Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.

PINK BROWNIES LITE & FLUFFY

Steps:

• Semi-melt the butter in the microwave (about 20 seconds on high) do not fully melt it, but get it intensely soft.
• Beat the butter, applesauce, sugar, Nesquik, and vanilla extract in a large mixing bowl until melded and creamy.
• Add the eggs one at a time, beating well after each addition.
• Gradually beat in the flour, baking soda, and salt.
• Grease an 8x8 square baking pan with cooking spray, and using a rubber scraper pour the batter into the pan and get it in there as leveled as possible.
• Bake at 375 for 20-25 minutes.
• I cut it into 12ths-- and this would yield about 12-14 cupcakes. Double the recipe for 24.

MAKEOVER MINT LAYER BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, then egg whites, beating well after each addition. Beat in the applesauce, chocolate and vanilla (mixture will appear curdled)., Combine the flour, cocoa and salt; stir into butter mixture just until blended. Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For mint layer, in a small bowl, beat butter until fluffy. Add the confectioners' sugar, extract and food coloring if desired; beat until smooth. Spread over cooled brownies. Refrigerate until firm., For icing, in a microwave, melt chocolate chips and butter; stir until smooth. Gently pour over the top. Refrigerate until set. Cut into bars.